Tzatziki, if you didn’t know, is a yogurt, cucumber and garlic dip that goes well with any Greek dishes, like souvlaki, or calamari. It’s fresh, crisp, tart, and creamy all at once. (How can we go wrong with that). It brings a cucumber coolness to anything deep-fried or spicy, and it makes a lovely dip for bread, especially pita, and for crackers, or veggies. It is also an amazingly delicious accompaniment to this yummy Turkey Souvlaki dish, spread on a warm pita and piled with roasted peppers.
I make a lot of this in the summer when there are cucumbers in the garden as well as fresh dill. It’s great to have on hand for slathering and dipping.
The best part is how quick and easy it is to put together. Tzatziki is one of the fastest and easiest sauces to make. And you can keep it in the fridge for up to a week. Which is great because it only gets better.
It used to be hard to find Greek yogurt here. To make this, you needed to strain regular yogurt over cheesecloth for a couple of hours to remove the water. Now that we have Greek yogurt available everywhere, tzatziki is so easy to make. I used a zero percent fat Greek yogurt which is still thick and creamy, in this recipe so it’s guilt free, too.
*Note: Make sure to taste your cucumber before making this. A bitter cucumber will ruin the tzatziki. If you use a long English cucumber, you don’t have to peel it. I prefer to peel anyway, so that my sauce isn’t green. Fresh dill is absolutely best, but if you sub dried dill, this will still be delicious.
- 2 cups plain Greek yogurt
- 1 long English cucumber
- 2 cloves garlic, peeled and minced
- 2 Tbsp finely chopped dill
- 2 tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt to taste
- Grate cucumber coarsely over a strainer and bowl. Squeeze and press out as much water as you can.
- In a bowl, combine grated cucumber with yogurt, garlic, dill, olive oil, lemon juice and zest, and salt.
- Refrigerate for at least an hour to let the flavours meld.